This pot roast calls for veggies and herbs you can find at your local famers market. If you can't cipollini onions, substitute pearl onions. Other large full-flavored greens like mustard greens or kale will work, as well.
3.4 ounces all-purpose flour (about 3/4 cup)
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 pound fresh turnip greens, trimmed and coarsely chopped
1 (14-ounce) can fat-free, lower-sodium beef broth
1 tablespoon black peppercorns
4 thyme sprigs
3 garlic cloves, crushed
2 bay leaves
1 bunch fresh flat-leaf parsley
Thyme sprigs (optional)
How to Make It
Place flour in a shallow dish. Sprinkle beef evenly with salt and pepper; dredge in flour. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté 10 minutes, turning to brown on all sides. Place turnip greens in a 6-quart electric slow cooker; top with parsnips, potatoes, and onions. Transfer beef to slow cooker. Add tomato paste to skillet; cook 30 seconds, stirring constantly. Stir in wine and broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring constantly. Pour broth mixture into slow cooker.
Place peppercorns and next 4 ingredients (through parsley) on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker. Cover and cook on LOW 8 hours or until beef and vegetables are tender. Discard cheesecloth bundle. Remove roast from slow cooker; slice. Serve with vegetable mixture and cooking liquid. Garnish with thyme sprigs, if desired.
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This was a big hit in my house and it changed our opinion about pot roast! After reading about cuts of meat, chuck roast is the best (never again will i substitute a bottom/top roast. Besides, when its on sale in my area, it is not much more than the other cuts of meat). The chuck roast was 3.24 lbs and it was certainly large enough for our family of 4. No turnip greens; added bunch of carrots with bag of parsnips; used rachael ray beef broth and no water (added more broth to the crock pot to almost cover meat). No cheesecloth - just sauteed the tomato paste with crushed garlic, then added cooking red wine and broth. Then generously sprinkled dried thyme, salt and pepper and added the bay leaves. Then, I just threw a couple handfuls of fresh parsley leaves (had them on hand). We don't like potatoes in pot roast, they just taste like pot roast. instead we served it with garlic mashed potatoes. The sauce was so good, there was no need to make gravy. Sounds like its alot of work, but not really - I browned the meat/and threw this together before heading to work. (prepped the veggies the night before). Cooked it for the 8 hrs on low.
This was excellent. I did sub kale for turnip greens, carrots for parsnips, & chopped vidalia onion (sauteed after browning the beef, add tomato paste in, then deglaze) for the cipollini. The only problem I had with the recipe the first time was fitting everything into my slow cooker. 2nd time around I decreased the greens & nestled the meat down into the veggies instead of laying them on top. Hopefully this will also take care of the problem that the meat didn't cook in the lovely sauce the first time & wasn't as flavorful as the veggies turned out. A definite repeat in my house.
Great alternative to traditional pot roast! I loved all the flavors in this slow cooker pot roast; especially the turnip greens! Even my husband (who was very suspect of the green leafy pieces in his pot roast dish) enjoyed the greens in this one. I included some carrots, a whole spanish onion (chopped) in lieu of the cipolini and used a whole container of tomato paste. I only floured one side of the beef (mistake, but didn't notice any issues in final product) and slow roasted the whole 8 hours. The meat fell apart so easily and all the veggies really made this a hearty, but delicious meal! Since all the veggies are in season and it's cold out, this is a wonderful winter roast dish. I would absolutely make this again; Enjoy!
WOW! This is superb. The flavors are so unique, yet warm and comforting. Such a change from the typical pot roast. This is going to be in my permanent rotation. That said, it took me over an hour to prepare. I suggest prepping the veggies first, then proceeding to brown the meat, that way you put the beef and broth mixture into the crockpot immediately. I used baby gold potatoes and left them unpeeled and whole. I cut the pearl onions in half rather than quarters so they stayed intact. I did not have cheese cloth so I just threw the herbs and spices into the pot. I was able to pick most of them out before serving. I had no peppercorns so I just added a little more ground pepper.
Outstanding. Did take a little prep time, but worth it - the family loved! I added more tomatoes and more liquid (1/2 cup more beef broth and 1/2 cup more water) as I wasn't going to be home exactly when the slow cooker went off and wanted more moisture. Other than than, I followed the recipe exactly and my family raved! Was so nice to come home to such a rich, healthy dinner on a weeknight!
Love it! Different from the regular pot roast. I use what veggies I have: carrots, whatever kind of potatoes, even acorn or butternut squash. Kale is great, but whatever I have on hand is good. I think it is important to cook the tomato paste for 30 sec to a minute, until it turns darker. Then add the broth and stir til all is blended, may want to use a whisk or fork. I
don' t usually have red wine, so of course, I leave it out. I cook it in the oven for a couple of hours at 350, covered tightly (for a good beef pot roast, longer on a bottom roast).